Dr Pepper Meatballs

• Vegan
• Gluten free
• Paleo

• Condiments

  • 3 cups Ketchup
  • 1 tbsp Liquid smoke

• Baking & Spices

  • 3 cans Dr pepper

Found on gogogogourmet.com

Description

Ingredients

• 3 cups ketchup
• 3 cans Dr Pepper
• 1 tablespoon liquid smoke
• 2 lbs frozen meatballs.
• 1 20 oz box STOUFFERS Macaroni and Cheese, thawed overnight in the refrigerator
• 1 tablespoon sriracha, plus more for serving
• 1½ cups panko breadcrumbs
• 1 egg
• Vegetable oil, for frying

Directions

• In a medium saucepan, whisk together the ketchup, Dr Pepper and liquid smoke. Set over medium heat and simmer until reduced by ⅓.
• Pour the meatballs into a slow cooker and top with sauce.
• Cook on HIGH for 3 hours.
• Using an ice cream scoop, portion out 1½-2 ball of macaroni and cheese. Place into muffin liners, and put the liners on a tray. Freeze for 30 minutes.
• In a wide, shallow dish, combine the sriracha and panko crumbs using your fingers until evenly coated. Beat the egg in a separate small bowl.
• Pour the oil to a depth of 2 in a pot and heat to a temperature of 350F.
• Remove a mac and cheese ball from the muffin liner, coat with egg and roll in sriracha bread crumbs. Set aside and repeat with the remaining balls.
• Carefully add the mac and cheese balls to the hot oil, working in batches if necessary to prevent overcrowding. Remove when golden brown and crispy.
• Drizzle with additional sriracha to taste and serve immediately.